- A raised pie made with a beef dripping hot water pastry, (flour, water and dripping (8:5:2)). The sides stand up to 1.5 cm above the top and the filling which is made with minced lean mutton and chopped onion browned in lard and simmered with water, parsley and seasoning and thickened with flour for about 20 minutes. The round pies, which are about 8 cm diameter and 5 cm deep, are baked at 180°C for 45 minutes. It used to be the custom to fill the top with vegetables to make a complete meal. Always served hot.